Classic Pickled Eggs

Ingredients and Weight:

• Large eggs: 16 (560g)
• White vinegar: 4 cups (960ml)
• Sugar: 1 cup (200g)
• Salt: 1/4 cup (60g)
• Mustard seeds: 2 tablespoons (20g)
• Celery seeds: 1 tablespoon (8g)
• Red onion: 1 medium (180g), thinly sliced
• Beetroot: 1 small (120g), cooked and sliced (optional, for color)

Preparation Time:

• 15 minutes

Cooking Time:

• 10 minutes (for the brine)

Difficulty Level:

• 1 (simple)

Preparation Method Steps:

1. Place the eggs in a large pot and cover with cold water. Bring to a boil over high heat, then cover and remove from heat. Let stand for 10 minutes.
2. While the eggs are boiling, make the brine. In a saucepan, combine the vinegar, sugar, salt, mustard seeds, and celery seeds. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Peel the eggs and place them in a glass jar or airtight container. Pour the hot brine over the eggs, ensuring they are completely submerged. Add the sliced onion and beetroot, if desired.
4. Seal the jar and refrigerate for at least 24 hours before serving. The eggs will continue to pickle and develop flavor over time.

Nutritional Information:

• Calories: 70 per serving (1 egg)
• Protein: 6g
• Carbohydrates: 1g
• Fat: 5g
• Sodium: 400mg

Dish Characteristics:

• Classic and tangy flavor
• Colorful and visually appealing
• Easy to prepare and perfect for potlucks or gatherings
• Can be made ahead of time and stored in the refrigerator

User Comments:

• "These were super easy to make and turned out so tasty! I love the combination of the vinegar and spices." - Cindy C.
• "Perfect snack for my picnic basket. The eggs had a great balance of flavors and kept well in the cooler." - Sarah T.
• "I used red onion and beets for a splash of color, and it looked amazing on my brunch table." - Emily N.

Special Precautions and Tips:

• Use fresh, high-quality eggs for best results.
• Do not overcook the eggs, or they will become rubbery.
• If you don't have a glass jar, use a plastic container but avoid using metal as it can react with the vinegar.
• The eggs will keep in the refrigerator for up to 2 months.